Black Bean-Zucchini Quesadilla with Zingy Greens & Lime Crema

Ingredients

• 15 oz black beans (15 oz per can; drained and rinsed)
• 4 large flour tortillas
• 1 lime (zested and juiced)
• 8 oz mozzarella cheese (½ of an 8 oz block; coarsely grated)
• 1 cup plain Greek yogurt
• 5 oz spring mix (mixed greens) (Skip if pre-washed)
• 8 oz tomato sauce
• 1 medium yellow onion (peeled and thinly sliced into half moons)
• 2 medium zucchini squash (trimmed and coarsely grated)
• apple cider vinegar (for the salad dressing)
• black pepper (to taste; for the crema and dressing)
• cayenne pepper (for the salad dressing)
• chili powder (for the beans and onion)
• ground cumin (for the salad dressing)
• extra virgin olive oil (for sautéing, cooking the quesadillas, and the salad dressing)
• salt (to taste; for the onion, zucchini, and crema)

Steps

1. 1

   Wash and dry the fresh produce. Skip the mixed greens if they came pre-washed.

2. 2

   Preheat a large skillet over medium heat.

3. 3

   While the skillet heats, peel and thinly slice the onion into half moons.

4. 4

   Once the skillet is hot, add olive oil and swirl to coat the bottom.

5. 5

   Add the sliced onion, chili powder, and salt. Cook, stirring occasionally, until the onion is softened, 3–4 minutes.

6. 6

   Meanwhile, drain and rinse the black beans in a colander.

7. 7

   Add the beans and tomato sauce to the skillet and stir to combine.

8. 8

   Bring the bean mixture to a simmer. Reduce the heat to medium-low and cook until the beans are warm and the sauce has reduced, 4–5 minutes.

9. 9

   Transfer the bean mixture to a medium bowl and wipe the skillet clean with paper towels.

10. 10

    Meanwhile, trim and coarsely grate the zucchini. Transfer it to the colander, sprinkle with salt, and set the colander in a bowl to catch the excess moisture.

11. 11

    Zest and juice the lime into a small bowl. Add the Greek yogurt, salt, and black pepper, then whisk to combine the lime crema. Set it aside.

12. 12

    Coarsely grate the mozzarella cheese.

13. 13

    Place the grated zucchini in the middle of a clean towel. Bring the corners of the towel together and squeeze out the excess moisture.

14. 14

    To assemble the quesadillas, lay the tortillas on a flat surface. Divide the bean mixture, zucchini, and cheese between them, arranging the filling on one half of each tortilla. Fold the tortillas in half to close.

15. 15

    Return the skillet to medium-high heat.

16. 16

    Working in batches, drizzle the skillet with olive oil and lay the assembled quesadillas in the pan.

17. 17

    Cook the quesadillas until golden on both sides, 5–6 minutes total, turning halfway through.

18. 18

    Meanwhile, combine olive oil, apple cider vinegar, cayenne pepper, chili powder, ground cumin, salt, and black pepper in another medium bowl. Whisk to combine the dressing.

19. 19

    Add the mixed greens to the dressing and toss to combine the salad.

20. 20

    Cut each quesadilla into wedges and divide them between plates. Serve with the salad and lime crema on the side.

Notes

The structured recipe data does not specify quantities for the oil, vinegar, spices, salt, or pepper; add them to taste and as needed for cooking and dressing. The recipe specifies cooking the quesadillas in batches but does not state the batch size.

Nutrition per serving

• main
• vegetarian
• quesadilla
• Mexican-inspired
• skillet
• quick meal
• high-fiber